Description
This Garlic Herb Chicken with Creamy Mash and Roasted Carrots is a delicious and comforting meal perfect for a family dinner. Juicy, herb-seasoned chicken breasts are pan-seared and finished with garlic butter, served alongside luscious creamy mashed Yukon Gold potatoes and tender roasted carrots with just the right touch of caramelization.
Ingredients
Scale
For the Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
For the Creamy Mash
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Carrots
- 1 pound carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Carrots: Preheat the oven to 400°F. Toss the carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet in a single layer. Roast for 20 to 25 minutes until they are tender and slightly caramelized, turning once halfway through.
- Cook the Potatoes: While the carrots roast, place the peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork tender. Drain thoroughly.
- Prepare the Chicken: In a large skillet over medium heat, warm the olive oil. Season the chicken breasts with thyme, rosemary, parsley, paprika, half of the salt, and black pepper on both sides. Add chicken to the skillet and cook for 6 to 7 minutes per side until golden brown and cooked through.
- Add Garlic Butter: In the last minute of cooking the chicken, add the butter and minced garlic to the skillet. Spoon the melted garlic butter over the chicken repeatedly to infuse flavor.
- Mash the Potatoes: Return the drained potatoes to the pot. Mash until smooth using a potato masher or mixer. Stir in the butter, warm milk, heavy cream, salt, and pepper until the mash is creamy and fluffy.
- Serve: Plate the chicken breasts over a generous bed of creamy mashed potatoes. Arrange the roasted carrots alongside, and serve immediately for a comforting and flavorful meal.
Notes
- For extra flavor, squeeze fresh lemon juice over the chicken before serving.
- You can substitute chicken thighs if preferred; adjust cooking time as needed.
- Add a sprinkle of fresh chopped parsley for a fresh finish and extra color.
